Creamy Sun-Dried Tomato Chicken Pasta

Last winter, my kitchen became the gathering spot whenever this dish appeared on the menu. Theres something about the way the garlic and cream sauce fills every corner of the house that makes people drop their bags and drift toward the stove. My roommate started timing her arrival home from work to catch the moment the pasta hits the skillet.

I made this for a friends birthday dinner when she requested something comforting but still impressive enough for a celebration. Watching everyone go quiet for that first bite, then immediately start asking questions about the sauce, that moment confirmed this recipe was a keeper. Now its my go-to when I want to make people feel taken care of without spending hours at the stove.

Ingredients

• 350 g (12 oz) penne pasta: The ridges catch the sauce beautifully, but any short pasta will work in a pinch
• 2 large boneless skinless chicken breasts (about 400 g / 14 oz), cut into bite-sized strips: Cutting against the grain keeps the chicken tender through the quick cooking time
• 1/2 tsp salt plus 1/4 tsp black pepper plus 1/2 tsp dried Italian herbs: This simple seasoning trio builds layers of flavor into the chicken before it even hits the pan
• 2 tbsp olive oil: Using the fragrant oil from the sun-dried tomato jar adds incredible depth, so dont waste it
• 3 cloves garlic, minced: Fresh garlic matters here, the jarred stuff disappears too quickly in this sauce
• 100 g (3.5 oz) sun-dried tomatoes (packed in oil), sliced: These concentrated gems are the flavor powerhouse of the entire dish
• 250 ml (1 cup) heavy cream: The fat content is what makes the sauce cling to every piece of pasta
• 60 ml (1/4 cup) chicken broth: Just enough liquid to help the sauce move without thinning it out too much
• 40 g (1/3 cup) grated Parmesan cheese: The salty sharpness balances the sweet tomatoes and rich cream
• 1/4 tsp red pepper flakes (optional): A gentle warmth that wakes up the palate without overwhelming
• Fresh basil or parsley, chopped plus extra grated Parmesan cheese: The finishing touch that makes the dish look as good as it tastes

Instructions

Get the pasta going:

Bring a large pot of salted water to boil and cook the penne until al dente, then drain but remember to save that half cup of pasta water, its going to save you later

Season the chicken:

While the water heats, toss your chicken strips with the salt, pepper, and Italian herbs so every piece is evenly coated

Sear the chicken:

Heat one tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 5 to 7 minutes, then remove it to a plate

Build the base:

Add the remaining oil to the same skillet, sauté the garlic for just 30 seconds until you can smell it, then stir in the sun-dried tomatoes for another minute

Create the sauce:

Pour in the cream and broth, scraping up any browned bits from the bottom of the pan, then let it come to a gentle simmer

Thicken and season:

Add the Parmesan and red pepper flakes, stirring until the cheese melts and the sauce coats the back of your spoon, about 2 to 3 minutes

Bring it together:

Return the chicken to the skillet, add the cooked pasta, and toss everything until well coated, adding pasta water if the sauce needs to loosen up

Final touch:

Taste and adjust the seasoning, then serve immediately topped with fresh herbs and that extra Parmesan

Save

This recipe became my emergency dinner solution after a particularly chaotic week when cooking felt like just another task. The way everything comes together in one skillet, the way the cream and tomato oil emulsify into something restaurant-worthy, it reminded me that good food doesnt need to be complicated.

Making It Your Own

Ive started adding baby spinach in the last minute of cooking sometimes, just enough to wilt but still keep some brightness. The color contrast against the creamy sauce is gorgeous, and it makes me feel slightly better about all that cream. A handful of peas works too if thats what you have in the freezer.

Wine Pairing

A crisp Pinot Grigio cuts through the richness perfectly, but honestly, whatever white wine you have open will work beautifully. The acidity helps balance the heavy cream while complementing the sweet intensity of the sun-dried tomatoes.

Serving Suggestions

A simple green salad with a vinaigrette is all you need on the side, maybe some crusty bread if you want to go all in. This pasta is substantial enough to stand alone as a main course.

• Grate your Parmesan fresh, the pre-grated stuff just doesnt melt the same way
• Keep the pasta water until the very end, you might need more than you think
• Let the skillet come back to temperature after adding the cream before adding the cheese

Save

Gather your people, pour some wine, and let this pasta do what it does best, bring everyone to the table.

Common recipe questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully. They're more forgiving and stay tender during cooking. Adjust the cooking time slightly as thighs may need an extra 2-3 minutes.

→ What's the best way to avoid a broken or separated sauce?

Keep the heat at medium to medium-high to prevent the cream from breaking. Stir constantly when adding cream, and don't let the sauce reach a rolling boil. If it does separate, remove from heat and whisk in a splash of cold pasta water.

→ Can I make this ahead of time?

This dish is best served fresh, but you can prepare components ahead. Cook pasta early and store separately. Make the sauce and cook chicken up to 2 hours before, then reheat gently and combine just before serving.

→ What can I substitute for heavy cream?

Use half-and-half for a lighter version, though the sauce will be thinner. Greek yogurt or mascarpone can replace cream, but stir them in off heat to prevent curdling. Coconut cream offers a dairy-free alternative.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of pasta water to restore sauce consistency. The pasta may absorb sauce overnight, so adjust liquid when reheating.

→ What wine pairs best with this dish?

Crisp, light whites like Pinot Grigio or Sauvignon Blanc complement the creamy sauce and bright tomato flavors beautifully. For a fuller-bodied option, try Vermentino or a light Chardonnay without heavy oak.